Shortbread Squares

Shortbread Squares

Short bread squares are a really delicious and anytime snack you can't resist! I have this Shortbread recipe since my first job at Blue Gum Country Estate, near Stanford in the Western Cape. We used to serve it in a jar in the guest rooms together with home-baked rusks for guests to enjoy while relaxing in their room! The key to short bread squares is to use real butter. I cannot emphasise enough on the butter part! Do not use 70% margarine fat or even cheaper ‘so called’ butter! Short bread squares are perfect biscuits for kids and grown ups. It is originally from Britain and the few foreigners I am pleased to know, all of them are very fond of shortbread! Shortbread can also be a very nice Christmas present to family or friends. Place the shortbread in a jar, add green or red ribbon, a brown carton for a short note and there you go! A small present made by you and it does not cost an arm and a leg. It is that simple things in life that means a lot.My shortbread recipe can be of most help for chefs, bakers, or moms while your kids are around in school holidays. Even grandmas can entertain their beloved grandchildren by stealing their hearts with biscuits! You are welcome to give the Small Shortbread Biscuits recipe also a try!

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Serves: 54 Prep time: 20 Minutes Cook time: 40 Minutes Ready in: 60 Minutes

Nutrition: Calories 502 Carbs: 65g Protein: 6g Fat: 24g

500 g butter
½ cup icing sugar
½ cup caster sugar
4 cups flour
1 cup maizena/corn flour
½ teaspoon salt
Cream 125g of butter with both the sugars until light and fluffy.
Gradually add the rest of the butter.
Sift the flour, salt and maizena (cornflour) together.
Add the flour mixture to the butter mixture and knead lightly until smooth.
Grease a baking tray and spread the biscuit dough evenly in the dish.
Press the dough down, and prick lightly with a fork.
Bake at 163 °Celsius for 40-45 minutes until golden brown.
Sprinkle with caster sugar (20 ml).
Cut into blocks (54) using a sharp knife .
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